86% would make this again

New York Style Cheesecake

Q: Why did my New York cheesecake crack?

Cheesecake cracks usually happen when the cake bakes or cools too quickly. The most common reasons are overmixing the batter, baking at too high a temperature or removing the cheesecake from the oven too fast. Too much air in the batter expands during baking and then collapses as the cake cools, which creates cracks on the surface. A gentle bake and slow cooling help keep the top smooth and creamy.

Q: Do you need a water bath for New York cheesecake?

A water bath is not strictly required but it is one of the best ways to get a smooth 'n' creamy cheesecake. The hot water creates a gentle, steamy environment that helps the cheesecake bake slowly and evenly. This prevents the edges from overcooking while the center finishes baking and also helps stop cracks from forming on top.

Q: How do you know when New York cheesecake is done baking?

A cheesecake is ready when the edges are set but the center still has a slight wobble when the pan is gently shaken. The middle should jiggle a little like soft jelly but should not look liquid. The cake continues to firm up as it cools so baking until it looks completely firm can lead to a dry texture.

Q: How long should NY cheesecake chill before serving?

Cheesecake should chill for at least 6 to 8 hours but overnight is best. This resting time allows the filling to fully set and helps the flavours come together nicely. Cutting it too soon can lead to soft slices that do not hold their shape.

Q: What makes New York style cheesecake different from regular cheesecake?

NY style cheesecake is known for its rich, dense, and creamy texture. It uses a large amount of cream cheese along with eggs and cream or sour cream to create a thicker filling. The result is a firm slice that is rich and smooth compared to lighter cheesecake styles.

Q: Why do cheesecake recipes tell you to cool the cheesecake in the oven?

Cheesecake needs to cool slowly so the structure does not shrink too quickly. Rapid temperature changes can cause the cake to pull apart and crack on top. Letting it sit in the turned off oven with the door slightly open allows the heat to drop gradually, which helps maintain a smooth surface and creamy texture. We faced this issue when we were new to baking but quickly learnt how to avoid baking failures like this.

Q: Can I make New York cheesecake ahead of time?

Yes cheesecake is actually one of the best desserts to make in advance. It keeps well in the fridge for several days and the flavour often improves after a day of chilling. This makes it perfect for parties or gatherings since you can bake it the day before and simply slice and serve when needed. That's what we tend to do so we can relax on the day of the event.

Vish G

March 6, 2026

Some desserts like this New York style cheesecake might look real fancy but are secretly easy to make and bake. It features a super classic creamy cream cheese filling with a buttery base that’s a total crowd pleaser. Topped with a cheeky little dollop of whipped cream that elevates this NY style dessert. Make this for any party or event and everyone will love you for it.

PREP TIME

25 MIN

COOK TIME

80 MIN

SERVINGS

Ingredients

For the crust
150 g (1 ½ cups) graham cracker crumbs or digestive biscuit crumbs
70 g (5 tbsp) unsalted butter, melted
25 g (2 tbsp) granulated sugar
Pinch of salt
For the cheesecake filling
900 g (32 oz) full fat cream cheese, softened to room temperature
200 g (1 cup) granulated sugar
240 g (1 cup) sour cream, room temperature
120 ml (½ cup) heavy cream or double cream
4 large eggs, room temperature
1 tbsp cornflour (cornstarch)
2 tsp vanilla extract
1 tbsp lemon juice
1 tsp finely grated lemon zest
¼ tsp salt
Optional whipped topping
240 ml (1 cup) heavy cream or double cream
2 tbsp icing sugar or powdered sugar
½ tsp vanilla extract

Instructions

Preheat the oven to 175°C / 350°F. Lightly grease a 23 cm (9 inch) springform pan and line the base with baking paper.
In a bowl, mix the graham cracker crumbs, melted butter, sugar and salt until the crumbs are evenly coated and look like wet sand.
Press the crumb mixture firmly into the bottom of the pan to form an even layer. Use the bottom of a glass or measuring cup to pack it down well.
Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Reduce the oven temperature to 160°C / 325°F.
Place the softened cream cheese in a large bowl and beat it on medium speed for about 2 minutes until smooth and creamy with no lumps.
Add the sugar and mix again until the mixture is smooth and glossy.
Mix in the sour cream, heavy cream, vanilla, lemon juice, lemon zest, cornflour and salt. Stir just until combined and smooth.
Add the eggs one at a time, mixing on low speed after each egg just until blended. Do not overmix.
Tap the bowl gently on the counter to release air bubbles. For an extra smooth filling you can pour the batter through a sieve before adding it to the pan.
Pour the filling over the cooled crust and smooth the top.
Wrap the outside of the springform pan with foil and place it in a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the cheesecake pan.
Bake for 70 to 80 minutes. The edges should look set while the centre still has a slight wobble.
Turn off the oven, crack the oven door slightly and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
Remove the cheesecake from the water bath and let it cool completely at room temperature.
Cover and chill in the fridge for at least 6 hours or overnight. The texture will become rich, dense and creamy as it sets.
If making the whipped topping, beat the cream, icing sugar and vanilla together until soft peaks form.
Slice the cheesecake using a knife dipped in hot water and wiped clean between cuts for neat slices.
Serve chilled with a small spoonful of whipped cream on top if desired.